Beef kebabs with roasted baby marrow hummus are wonderfully light and tender. The salty meat is delicious with the earthiness of baby marrows.
To drink: A spicy pinotage loves red meat and the exotic flavours of the herbs and spices.
Beef kebabs with roasted baby marrow hummus
- 45ml (3 tbsp) olive oil
- 10ml (2 tsp) dried oregano
- 5ml (1 tsp) dried rosemary
- 5ml (1 tsp) dried chilli flakes, optional
- 2 garlic cloves, crushed
- juice of 1 lemon
- salt and freshly ground black pepper, to taste
- 600g rump steak, cubed
- 8 medium bamboo skewers, soaked
- 1 punnet baby marrows, thinly sliced
- 60ml (¼ cup) olive oil
- 1 x 410g tin chickpeas, rinsed and drained
- 30ml (2 tbsp) tahini paste
- juice of ½ a lemon
- 1 small garlic clove, finely chopped
- fresh lemon, to serve
- fresh rocket, to serve
Combine all of the ingredients for the kebabs in a large bowl, cover with plastic wrap and refrigerate for 30 minutes.
Remove the meat from the fridge and thread onto skewers. Heat a large griddle pan and cook to your liking. Remove from the heat and set aside.
For the hummus, place the baby marrows on a baking tray, drizzle with 15ml (1 tbsp) of olive oil and season well. Roast in a preheated 200°C oven for 15 – 20 minutes.
Place the baby marrow, remaining olive oil, chickpeas, tahini, lemon juice and garlic in a blender and blitz to form a chunky paste. Season well, add more lemon juice if required and 15 – 30ml (1 – 2 tbsp) of water if the mixture is too thick.
Serve the kebabs with the hummus and lots of fresh lemon and rocket.
Dietitian's tip: Ostrich fillet contains less fat than beef. By replacing the rump with ostrich you’ll save 75g fat (or 18g fat per serving).